potato focaccia with olives and cherry tomatoes
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Potato Focaccia with Olives and Cherry Tomatoes
Prep Time:
1 hr
Cook Time:
20 mins
Total Time:
1 hr 20 mins
 
Author: As Easy As Apple Pie
Course: Bread

This potato focaccia with olives and cherry tomatoes is flavorful and delicious. A mashed potato added to the dough makes it super soft.

Ingredients
  • For the dough:
  • 1 medium potato (70 grams / 2.5 ounces)
  • 3 grams (1 teaspoon) dry yeast
  • 225 ml (1 cup minus 1 tablespoon) water lukewarm (use the potato water)
  • 175 grams (1½ cup minus ½ tablespoon) all-purpose flour
  • 175 grams (1¼ cup) durum wheat flour
  • 3 tablespoons extra virgin olive oil + extra for greasing the pan and bowl
  • 8 grams (1 teaspoon) salt
  • Toppings:
  • cherry tomatoes halved
  • black olives
  • dried oregano
  • salt
  • extra virgin olive oil
Instructions
  1. Bring a pot of water to a boil, add the potato and cook it until tender.
  2. Remove the potato from the water (don't throw away the water), and mash it with a fork or with a potato ricer. Set aside.
  3. As soon as the potato water has cooled, add the yeast and stir to combine. Let it sit for 5-10 minutes so the yeast activates and the mixture becomes frothy.
  4. Put the flours in the bowl of your stand mixer, add the water/yeast, the potato, and start mixing.
  5. When the water is absorbed add 3 tablespoons of extra virgin olive oil and salt. Knead until you obtain a soft dough, a little bit sticky.
  6. Make a ball, put it in a bowl oiled with olive oil
  7. potato focaccia with olives and cherry tomatoes
  8. and cover with plastic wrap. Leave it to rise in a warm place for about 1 - 1 1/2 hours or until doubled.
  9. When the dough is ready, place it in an oiled pan (30 cm / 12 inches) and gently stretch it out to the edges of the pan.
  10. potato focaccia with olives and cherry tomatoes
  11. Cover it with clingfilm and let it rise for 30 minutes.
  12. In the meantime, preheat the oven to 220 degrees C (428 degrees F)
  13. Place the halved cherry tomatoes and olives on the dough, pushing them down, sprinkle with oregano, salt, and drizzle with extra virgin olive oil.
  14. potato focaccia with olives and cherry tomatoes
  15. Bake for 20-25 minutes, or until golden brown.
  16. Slice the potato focaccia with olives and cherry tomatoes and serve.
  17. Enjoy!
Notes

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Nutrition Information
Amount per serving (128 g) — Calories: 205, Fat: 8.1g, Saturated Fat: 1.2g, Sodium: 361mg, Carbohydrates: 29g, Fiber: 3.4g, Sugar: 1.4g, Protein: 4.7g

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